That’s exactly what this polenta is. Simple. There are few things more comforting than a bowl of creamy, cheesy grits, and topped with fresh summer basil and oven-roasted cherry tomatoes… let’s just say, this is exactly what I needed.
I used my Basil and Sunflower Seed Pesto for this dish (you can find that recipe here), but you can use whatever pesto you like. The cheeses, too, can be swapped for whatever varieties your taste-buds desire. Oven-roasted cherry tomatoes are a favorite of mine, but if you want something a little more bright and fresh, a homemade salsa would be the perfect substitute.
This recipe has no rules. So long as it is composed of things you like, and enjoyed with people you love.
Creamy Cheesy Polenta with Basil Pesto and Oven-Roasted Tomatoes
Makes 4-5 servings – gluten-free
2-3 cups cherry or grape tomatoes, halved
olive oil, for drizzling
2 TBSP butter, divided
1 clove garlic, minced
5 cups water
1 tsp. fine sea salt
1 1/2 cups dry polenta (course cornmeal)
1 cup whole milk
1 cup sharp cheddar cheese, grated (or other good melting cheese)
1/2 cup fresh parmesan cheese, grated
Salt and pepper, to taste
Makes 4-5 servings – gluten-free
2-3 cups cherry or grape tomatoes, halved
olive oil, for drizzling
2 TBSP butter, divided
1 clove garlic, minced
5 cups water
1 tsp. fine sea salt
1 1/2 cups dry polenta (course cornmeal)
1 cup whole milk
1 cup sharp cheddar cheese, grated (or other good melting cheese)
1/2 cup fresh parmesan cheese, grated
Salt and pepper, to taste
Pesto, for serving (you can find my Basil and Sunflower Seed Pesto here)
Method
For the oven-roasted tomatoes:
1. Preheat oven to 375f.
2. Halve the tomatoes, and place cut-side up on a baking sheet. Drizzle liberally with olive oil, and sprinkle evenly with salt. Feel free to add other seasonings, or fresh herbs like rosemary, if you like.
3. Bake on the center rack for 30-40 minutes, or until the tomatoes have begun to shrivel up at the edges. Remove from the oven and set aside.
For the polenta:
1. Place a pot of medium heat and melt 1 TBSP butter. Add the garlic and stir for one minute, or until fragrant.
2. Add the water, cover, and increase heat to high to bring to a boil. Once boiling, stream in the polenta and stir well. Add the milk, and reduce the heat to low.
3. Cook for 20-25 minutes, stirring frequently, until the polenta is thickened, and tender when chewed. Turn off the heat, dump in both of the cheeses, and add the second TBSP of butter. Stir until melted and combined.
4. Season to taste with salt and pepper. Serve with pesto and oven-roasted tomatoes.
Leftovers can be warmed up and served as-is, OR:
1. Lightly grease an 8×8 inch baking pan, and pour any extra polenta directly into it. This is best done when the polenta is still warm. Press the polenta into an even layer, let cool, and cover with plastic wrap. Chill in the fridge for a few hours or overnight.
2. Once chilled, the polenta will be firm enough to overturn onto a cutting board in one big slab. This can be sliced into squares or rectangles and baked or fried until golden and crispy. Delicious!
Method
For the oven-roasted tomatoes:
1. Preheat oven to 375f.
2. Halve the tomatoes, and place cut-side up on a baking sheet. Drizzle liberally with olive oil, and sprinkle evenly with salt. Feel free to add other seasonings, or fresh herbs like rosemary, if you like.
3. Bake on the center rack for 30-40 minutes, or until the tomatoes have begun to shrivel up at the edges. Remove from the oven and set aside.
For the polenta:
1. Place a pot of medium heat and melt 1 TBSP butter. Add the garlic and stir for one minute, or until fragrant.
2. Add the water, cover, and increase heat to high to bring to a boil. Once boiling, stream in the polenta and stir well. Add the milk, and reduce the heat to low.
3. Cook for 20-25 minutes, stirring frequently, until the polenta is thickened, and tender when chewed. Turn off the heat, dump in both of the cheeses, and add the second TBSP of butter. Stir until melted and combined.
4. Season to taste with salt and pepper. Serve with pesto and oven-roasted tomatoes.
Leftovers can be warmed up and served as-is, OR:
1. Lightly grease an 8×8 inch baking pan, and pour any extra polenta directly into it. This is best done when the polenta is still warm. Press the polenta into an even layer, let cool, and cover with plastic wrap. Chill in the fridge for a few hours or overnight.
2. Once chilled, the polenta will be firm enough to overturn onto a cutting board in one big slab. This can be sliced into squares or rectangles and baked or fried until golden and crispy. Delicious!
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